Coconut Cake
White coconut cake layers covered in coconut buttercream and shredded coconut.
Servings 20 servings
Calories 644kcal
Ingredients
White Coconut Cake
- 8 oz all- purpose flour
- 3 oz cake flour
- 1 oz dried buttermilk
- 2 1/2 tsps baking powder
- 1/2 tsp salt
- 13 oz sugar
- 7 oz unsalted butter room temperature
- 2 Tbsps cake enhancer optional
- 2 tsps coconut extract
- 6 fl oz pasteurized egg whites room temperature
- 8 fl oz full fat canned coconut milk*
- 3 Tbsps canola oil
Coconut Hybrid Buttercream
- 3 oz pasteurized egg whites
- 36 oz powdered sugar sifted
- 24 oz unsalted butter softened
- 1 tsp coconut extract
- 5- 7 oz shredded coconut for filling & decorating
Instructions
White Coconut Cake
- Preheat the oven to 325°F and spray three 8 inch cake pans with cake release and line with parchment rounds. Set aside.
- In a medium bowl, sift together the flours, buttermilk, baking powder, and salt. Set aside.
- In a measuring glass with a spout, combine the coconut milk and oil. Set aside.
- Beat the sugar, butter, and cake enhancer (if using) on a medium speed until light and fluffy, about 5- 8 minutes. Remember to scrape the bowl down once or twice during this step.
- Add the coconut extract to the butter mixture and beat until combined. Then add the egg whites in 3- 4 additions, mixing until combined after each. Scrape down the bowl as needed.
- Add 1/3 of the dry ingredients to the mixer and beat until just combined. With the mixer on low, slowly add half of the liquids and beat until just combined. Repeat with another third of the dry ingredients, the remainder of the liquids, and finally the remainder of the dry. Scrape down the bowl as needed.
- Divide the batter among the three cake pans, about 15- 16 oz each. Bake for about 40 minutes or until the cakes pull away from the edge of the pan and spring back when touched.
- Cool in the pans for 15 minutes before transferring to a cooling rack. Cool completely before filling and stacking.
Coconut Hybrid Buttercream
- Using a stand mixer fitted with a whisk attachment, add the pasteurized egg whites and about 14 ounces of the sifted powdered sugar and whip for 4- 5 minutes. If powdered sugar gets stuck above the egg whites, scrape it back down.
- With the mixer on a medium speed, whip in the butter one tablespoon at a time. It will look a bit curdled. Once all of the butter has been combined, whip on a medium- high speed for 2- 4 minutes.
- Switch to a paddle attachment and scrape the bowl down. Beat the mixture on a medium speed for another 2 minutes. Scrape the bowl down and add the remaining powdered sugar in 3- 4 additions. Beat on low to combine, then on a medium- low speed for a minute.
- Scrape the bowl down and add the coconut extract. Beat on low to combine, then on a medium- low speed for 1- 2 minutes. Taste and adjust flavors as necessary.
Assembly
- If necessary, trim the cake layers so they are even and flat. Place one cake layer on a cake stand and cover in a layer of coconut buttercream. Use an offset spatula to smooth the frosting. Sprinkle with shredded coconut. Repeat with the next layer.
- Place the final cake layer on top with the bottom facing up. Cover the entire cake in a thin crumb coat. Chill until set, about 15- 30 minutes.
- Cover the entire cake in a final layer of buttercream. While the frosting is still soft, gently press shredded coconut all over the sides of the cake. Pipe large dollops of buttercream around the edge of the cake. Add more shredded coconut to the center of the cake. Serve or chill!
Notes
- The ingredients for the cake must be room temperature or warmer or the batter will curdle.
- Gently warm the coconut milk so that the solids melt. Read the blog post for further guidance.